6.6 Food Operation Inspection Reports

Question 1

Which form is the Risk Assessment Survey?

Answer 1

DD Form 2972

Question 2

Which form is the Food Operation Inspection Report?

Answer 2

DD Form 2973

Question 3

Which form is the Tactical Kitchen Inspection Report?

Answer 3

DD Form 2974

Question 4

Which form is the Conditional Employee or Food Employee Reporting Agreement?

Answer 4

DD Form 2971

Question 5

How often should PIC’s conduct self-evaluations of the food establishment?

Answer 5

Once a week

Question 6

What is a Pre-Operational Inspection?

Answer 6

Performed on new or newly renovated food establishments

Question 7

What is a routine inspection?

Answer 7

Regularly scheduled or Unscheduled inspection

Question 8

What is a Supplemental inspection?

Answer 8

Usually conducted after 7 days of initial inspection

Question 9

What is a complain inspection?

Answer 9

Inspection conducted due to a customer complaint

Question 10

What is a walkthrough inspection?

Answer 10

Unscheduled informal inspection

Question 11

What is a substantially compliant food establishment?

Answer 11

No Imminent Health Hazard; Two or les Critical Findings

Question 12

What is a partially compliant Food establishment?

Answer 12

No imminent health hazard; 3 or more Critical findings or 6 or more non-critical findings

Question 13

What is the regulatory Authority?

Answer 13

Qualified military or DOD civilian medical personnel who represent the Army, Air Force, Navy or Marine Corps: Public Health, Veterinary services

Question 14

What is a medical authority?

Answer 14

Commander of the MTF or Tactical unit’s designated representative, whose authority is above Preventive Medicine, Public Health or Veterinary unit

Question 15

What is a color additive?

Answer 15

Dye or pigment derived from a vegetable, animal, mineral or other source

Question 16

What is a hazard?

Answer 16

Any biological, chemical, or physical property that can cause an unacceptable risk

Question 17

How is the competency of inspectors verified?

Answer 17

Authorized REP of the Regulatory authority who inspects food establishments or conducts a plan review for compliance.

Question 18

What is a critical hit?

Answer 18

1. Asterisk located at the end of a section title or tagline indicating all provisions within that section are critical
2. Any unmarked provisions within a section that has an asterisk tagline

Question 19

What is a non-critical hit?

Answer 19

1. Provisions that are followed by the bold, superscripted letter (N)
2. All provisions following a tagline that is not marked with an asterisk

Question 20

What is a swing hit?

Answer 20

1. May or may not be critical based on the circumstances

2. Any provisions that are followed by the bold, superscripted letter (S)

Question 21

What does Shall, May not, May and Should mean in the Tri-Service Food Code?

Answer 21

1. Shall: Means the act is imperative
2. May Not: Means absolute prohibition
3. May: Is permissive and means the act is allowed
4. Should: Means the action is recommended

Question 22

What goes in each block of the Inspection Report?

Answer 22

1 -3. Facility name and location

4. Date
5. Inspection Type
6. Inspector
7. Start Time
8. End Time
9. Person in Charge
10. Number and type of deficiency
11. Inspection rating
12. Compliance Status
13. Inspection Type
14. Temp Observation
15. Remarks
16. Signature

Question 23

Who receives a copy of the inspection report?

Answer 23

1. Original to the Commanding Officer via chain of command
2. Copy to the PIC
3. Retain a copy for the PMA